Stories from the Bay and beyond

On Friday 19 May we're inviting you to an authentic asado (a traditional Argentine BBQ). Share an evening of live music and fireworks with the polo players.

Chef loves a good succotash - a North American Indian dish consisting of beans and kernels. Here's his take on the recipe, featuring scallops and monkfish.

Succotsash comes from a North American Indian word for ‘broken kernels’. There is no set recipe and you can add what you like to create this tasty broth. Here's our recipe for monkfish succotash.

As demonstrated by our executive chef at the Fifteen Cornwall Spring Fayre at Watergate Bay. Inspired to cook it at home? Here's our special recipe.

Build on sugar and lemon. Give our malted lemon pancakes with lemon curd and blueberries a go. Read on for the full recipe.

Zacry’s truffled maccheroni is a real stand out dish, even though it is served as a side. We'll have four as a main please - and this recipe too.

Watergate Bay Hotel has seen quite a bit of change in the last 10 years. From the bedrooms, to The Beach Hut, Swim Club to The Extreme Academy, slowly but surely the new look has come together. Zacry's was the final piece in the Watergate Bay Hotel jigsaw.

The traditional apple strudel is a winter winner. Now imagine the apple & cinnamon strudel flavours in a cocktail, available from Living Space.

Look to The Beach Hut's comforting (yet refreshing) Martini cocktail to keep you cosy through the cold months.

Squid doesn't only mean calamari. Executive chef Neil Haydock gives this versatile and sustainable ingredient an Asian makeover.